Pour ghee in pyrex and roast cinnamon, clove, elachi and onion for 3 minutes
on crisp. Add tomato pieces and heat again for 2 minutes. Smash ginger
garlic and green chilly in a mixer and transfer the paste into pyrex and
heat for 2 minutes on crisp. Take cashew nut, poppy seed and a little
water in the mixer and grind. Transfer the puree into the pyrex and boil
for 3 minutes. Half tea spoon turmeric powder may be added just to give
color. Add the chicken pieces into the pyrex and boil for 5 minutes. Add
1 ½ cup of water into the rice, add rumba leaves in pieces and
cook in microwave for 10 minutes. Make it dry and take out.